Reviewed: Jan. 3, 2010

This recipe is very similar to one that has been in my family for years. It started as a way to use chocolate bunnies at Easter time. Try 2 teaspoons of baking powder and a dash of salt in the cake mixture. Also, use oil instead of butter. The cake part comes out very moist this way. DO NOT use chocolate chips!! When it's not Easter time I use melted Hershey's bars. Also, 2 lbs of chocolate is way to much. One pound of chocolate is plenty! Try it the way I have said and you will not be disappointed, I promise!

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Amy C.

Cooking Level: Expert

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Reviewed: Dec. 27, 2009

delicious as is...I think I overdid how many chocolate bars I melted, but too much chocolate is not a bad thing!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Aug. 19, 2009

This tastes exactly like a kandy cake!!!! i think that someone mentioned that the cake was too spongy but that is the was it's supposed to be. I didn't have a 10x15 pan so i used a 9x13 baking dish so it was less bar like and more cake like but that didn't stop my entire family from devouring it! My mom constantly askes me when I'm going to make this again. Great recipe!!!

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SSOUZA78

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Hamilton, New Jersey, USA

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Reviewed: Jul. 29, 2009

This is okay. The cake part is not very flavorful. May be better with yellow or chocolate cake mix.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jun. 29, 2009

This has been a great hit for all the kids that come to my house! Everyone loves it and it reminds them of the northern treat Tastey Cake!! Quick, easy and everyone loves!!

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CHEF RED

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Reviewed: Mar. 13, 2009

I, too, have been making this for years and only now decided to review it. This recipe makes a very moist and lovely sponge cake. I apply the peanut butter as soon as the cake comes out of the oven. Then I transfer the cake to the freezer for 1 hour until the peanut butter is set. This makes it very easy to apply the melted chocolate which I then score before it gets hard. Everyone just loves it. A simple recipe with professional results!

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DCBRUSH

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Reviewed: Feb. 9, 2009

Excellent recipe! We've been using this for years and now I can find it here instead of trying to find my recipe card! One thing I do differently is spread the peanut butter on immediately after removing the cake from the oven. I don't even measure it, just spread it on. The peanut butter melts a little making it easier to spread, if the cake cools the peanut butter is difficult to spread and pulls the top of the cake off. I also use milk chocolate chips instead of the candy bar, we like the chocolate a little thick so melt one and half bags of the chips and spread on top after the peanut butter is cooled and set (I put the cake in the fridge for that part.) After the chocolate is spread on the top and begins to set I score the top before it is hardened making it easier to cut. Delicious cake! You won't be disappointed! Thanks for posting it, Rebecca.

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vikids

Cooking Level: Intermediate

Living In: Coalport, Pennsylvania, USA

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Reviewed: Dec. 9, 2008

Truly addictive if you love peanut butter and chocolate! I cut them in smaller portions (40-48 per 10 x 15" sheet). For anyone on Weight Watcher, if you cut them to make 48 portions it is 3 points ;-)

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Laura M

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Reviewed: Sep. 13, 2008

This dessert was a hit!! I followed the recipe exactly. The cake was the perfect consistency. I melted milk chocolate chips with a little bit of vegetable oil for the top. PERFECTION!!!

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iluvsweets

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Well the die-hard "Reeces" fans liked this cake a lot. I found it a tad too rich for me. I had to fit it in a 9 x 13" baking dish but it baked up nicely. Maybe needing an extra 10 minutes at the most. Expect the cake to be spongy.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 24, 2008

These are very good and very easy to make. Try these tips: as soon as you take the cake out of the oven drop tablespoons of peanut butter on the cake. Wait a 30 seconds and spread with a rubber spatula. Place the cake in the refrigerator for 30 minutes and then pour melted chocolate on the cake. Place back in the fridge for 10 minutes. If you want to use the cakes for a party or picnic cut them at this time- they come out beautifully.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 3, 2008

Follow this recipe and it is great I use Hershey's Milk Chocolate Bars. Just place them on top of the cake, cover most of the surface. Place cake in oven @ 350 for 2 or 3 minutes checking until you see the bars melting, remove from oven spread bar over top and sides. Remove from the frig about 30 minutes prior to cutting. Use sharp knife and enjoy.

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Tom

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Middle River, Maryland, USA

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Reviewed: Jun. 9, 2008

awesome! modified a little due to what i had on hand. used boxed yellow cake mix and chocolate chips mixed with a tablespoon of veg oil. the chocolate layer wasnt too hard at all! i used one box of yellow cake and put the batter in two 13x9 in pans. DELICIOUS! all the men i work with love me and the women hate me now bc this is so addictive:)

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Maria

Cooking Level: Intermediate

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

I shouldn't have used a red.sugar cake mix- next time- use regular cake mix--also, don't use choc icing- must use choc chips- melted.

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Aimee Hertzog

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Reviewed: Jan. 23, 2008

I used a boxed yellow cake mix since I was pressed for time, however it came out great. I made it for a friend's birthday, as this is her favorite and she loved it, the whole thing was nearly gone in 2 days. Very rich so cut into small pieces and definitely score the chocolate before it hardens completely.

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jms347

Cooking Level: Expert

Home Town: Hyde Park, New York, USA

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Jan. 17, 2008

Delicious! I made it with 2 tsp vanilla and 2 tsp of butter, but the same otherwise. For the topping, I used one regular size jar of PB and one regular sized bag of milk chocolate chips mixed with 1 Tbsp oil. I will make this again and again!

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 16, 2007

a crowd pleaser!

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megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 7, 2007

I was initially leary of this recipe because I don't feel that the picture makes it look very appetizing, but then I notices a better pic under the 'related photos' and decided to give it a try and I'm glad I did. It turned out really good, it definately turned out like a homeade version of the Tastycake brand. I used a 9 x 13in. pan instead, I also didn't measure the peanut butter I just spread it on evenly when the cake was right out of the oven, using Reese's brand peanut butter. I melted 5 hershey bars and that was perfect, and it spread smoothly. The cake was very moist. I waited untill the cake was room temperature untill I cut it because the chocolate was to hard right out of the fridge. Next time I think I'll use the 10 x 15inch pan to make this more of a bar type dessert. This recipe's a keeper, will definately make again! Thanks, Rebecca!

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jillybean

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 29, 2007

very good, just like the ones you buy!! I used a 9x13 pan so cake was a little thicker, but still very yummy.

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Leslie

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Riverdale, New Jersey, USA

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Reviewed: Jun. 25, 2007

Delish! A summer staple in my house. Hubby likes them cold so we keep them in the fridge. Changes: 2 tsp baking powder, no margarine, 8 oz. chocolate and 3/4 cup peanut butter (applied to hot cake.)

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CALMCREATOR

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